Evaluation of chicken nugget properties using spent hen meat added with milk fat and potato mash at different levels
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ORIGINAL ARTICLE
Evaluation of chicken nugget properties using spent hen meat added with milk fat and potato mash at different levels Nahar Sabikun1 • Allah Bakhsh1 • M. Shafiur Rahman2 • Young-Hwa Hwang3 Seon-Tea Joo1,3
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Revised: 28 July 2020 / Accepted: 9 September 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract This study was aimed to develop chicken nuggets using spent hen meat (SHM) added with milk fat (MF) and potato mash (PM) at different levels. Four different spent hen nuggets (SHNs) i.e. T1 (75% SHM with 5% MF), T2 (70% SHM with 8% MF and 2% PM), T3 (65% SHM with 11% MF and 4% PM), and T4 (60% SHM with 14% MF and 6% PM) were formulated and compared with the control, using broiler chicken meat without MF and PM. The control, T1, and T2 were not significantly different with respect to protein and fat contents. The emulsion stability (92.2%), frying yield (84.1%), hardness (19.2 N) and chewiness (11.4 N) of T2 were similar to the control. The incorporation of MF and PM resulted in increased taste and flavor scores for SHN. The overall acceptability score was same for the control and T2. The conjugated dienes and thiobarbituric acid-reactive substance results showed that the addition of MF at 8 to 10% did not have an effect on the oxidative stability of SHN during storage. MF-incorporated SHN may be a regular chicken nugget for all consumers due to improved texture and sensory quality with similar fat content to the control.
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04787-7) contains supplementary material, which is available to authorized users. & Seon-Tea Joo [email protected] 1
Division of Applied Life Science (BK21?), Gyeongsang National University, Jinju 52828, Korea
2
Department of Food Engineering and Technology, State University of Bangladesh, Dhaka 1205, Bangladesh
3
Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea
Keywords Chicken nugget Spent hen meat Milk fat Quality properties Sensory traits Oxidative stability
Introduction Consumers’ demand for breaded and battered foods such as chicken nuggets has been increasing widely because of favorable sensorial characteristics, inexpensive, and longer storage life (Rahimi et al. 2018). Generally, chicken nuggets are prepared using broiler chicken meat because of its high carcasses, better tenderness and other quality characteristics when it is compared to the spent hen meat (SHM) (Bhosale et al. 2011). However, broiler chicken meat is a principal source of meat proteins and has a good demand with economic importance for direct consumption as meat throughout the world (Sabikun et al. 2019). Globally, the egg industries produce a significant amount of spent hens. At the end of laying cycles, spent hens are mostly underutilized and used in very low priced minced products (Chuaynukool et al. 2007). The high toughness due to the collagen content and cross linkages prevents spent hens being used in whole me
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